You could brine & inject, that'll get you down to a few days_________________Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

I'm going lazy this year and using two pre-brined Grobbels briskets. I'll do a soak for a few hours, dry a bit in the fridge, then let the rubbed brisket relax overnight. I'll smoke them on game day. Last year I went from scratch and took a week to go A - Z.

Agree with Harry, do the flat and inject. I did a recipe for Montreal Smoked Meat below that turned out amazing if you want to try something new (I have repeated twice and it never fails). Inject as much in as you can and you should be good! Remember to post pics!